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Delectable Carrot-Date Muffins
by author Fred Edrissi

Carrot muffins have been around for a long time and everyone loves them. Adding dates–rich, sweet and perfect for baking–gives you a muffin the kids will come home to for years.

1 1/2 cups (375 ml) carrot, finely grated
1/2 cup (125 ml) whole milk
1/4 cup (60 ml) extra-virgin olive oil or avocado oil
Juice of one orange
1 free-range egg, lightly beaten
1 tsp (5 ml) vanilla extract
2 1/2 cups (375 ml) whole wheat flour
1/4 cup (60 ml) natural sugar (such as Rapadura)
2 tsp (10 ml) baking powder
1 tsp (5 ml) cream of tartar
1 tsp (5 ml) sea salt
1/2 cup (125 ml) almonds, chopped
1/2 cup (125 ml) dates, chopped
2 Tbsp (30 ml) orange zest

Preheat oven to 375°F (190°C).

In a bowl, combine carrots, milk, oil, orange juice, egg and vanilla. In a separate bowl, combine flour, sugar, baking powder, cream of tartar and salt. Mix gently. Combine wet ingredients with dry, then stir in almonds, dates and orange zest. Spoon mixture into lined muffin pans. Let sit for two to three minutes, then bake for 35 minutes on the top rack. The muffins are done when a toothpick or tester inserted into the centre comes out clean. Makes 12 medium muffins.

Source: alive #227, September 2001